Cranberry may also be the common name of the species Vaccinium oxycoccos, particularly in Britain.

The fruit is a berry that is larger than the leaves of the plant; it is initially white,

but turns a deep red when fully ripe.

It is edible, with an acidic taste that can overwhelm its sweetness.

in certain American states and Canadian provinces (see cultivation and uses below).

Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries,

with the remainder sold fresh to consumers.

Cranberry sauce is a traditional accompaniment to turkey at Thanksgiving dinners in the United States and Canada.

Since the early 21st century within the global functional food industry,

raw cranberries have been marketed as a "superfruit" due to their nutrient content and antioxidant qualities.

크랜베리의 약 95 %는 주스와 소스, 건조과일에 사용된다.

코스모 폴리탄 포함한 많은 칵테일에는 크랜베리 주스가 쓰여진다.

크랜베리 소스는 설탕에 절인 과일 젤리형태이다.

크린베리는 베이킹 (머핀, 스콘, 케이크, 빵)에 사용되고, 오렌지와 결합된다.

드물게, 수프와 스튜 등의 짭짤한 요리에 짜릿함을 추가한다.

신선한 크랜베리는 9 개월까지 냉동하여 해동없이 레시피에 직접적으로 사용될 수있다.

건강에 미치는 영향

요로 감염/

요로 감염 치료에 효과가 있다는 증거가 없다고 결론을 내렸다.

크랜베리 주스가 신장 결석 형성에 미칠 수있는 영향에 대해 연구되고 있다.

영양소

크랜베리, 원시

100g 당 영양 값 (3.5 온스)

에너지 46 킬로 칼로리

탄수화물 12.2 g 설탕 4.04 g식이 섬유 4.6 g

망간 (17 %) 0.36 mg

비타민 C (16 %) 13.3 mg

비타민 E (8 %) 1.2 mg

비타민 E (8 %) 1.2 mg

판토텐산 (B5) (6 %) 0.295 mg

비타민 K (5 %) 5.1 μg

USDA 데이터베이스.

생리 활성 물질

생 크린베리에는 심혈 면역계, 전립선 암 세포 등의 항암제로서 활발한 연구중인데 폴리 페놀에 대한 것이다.

크랜베리에는 프로 안토시 아니 딘, 플라 보놀과 케르세틴 등의 폴리 페놀이 풍부한 소스로

항암제로서 가능한 활성을 보여 주었으나, 흡수에 제한적이다.

크랜베리 주스는 고 분자량의 비 dializable 자료가 들어 있는데,

잠재력은 (충치의 원인이 스트렙토 코커스 뮤 탄스 (Streptococcus mutans) 병원균에 의한)

플라크의 형성에 영향을 미칠 수 있다.

크랜베리 타닌은 단백질 소화 효소와 상호 작용 할 수있다,

α - 아밀라아제와 글루코 아밀라아제등 전분의 가수 분해에 영향을 미칠 수 있다.

2004년도 영국 기관, 약물 안전 처리의 경고.

와파린=혈액 항응고 약물 을 복용하는 환자는 크랜베리와 같은 폴리 페놀과

식물에 천연 살리실산이 풍부한 쥬스를 금지함 (예 : 멍의 발생 증가와 같은 부작용);

그러나 2006-08 년의 연구에서는 이 효과를 확인하지 못하였으나,

크랜베리와 와파린의 상호 작용 가능한 경우는 보고되었다.

about 95% of cranberries are processed and used to make cranberry juice and sauce.

They are also sold dried and sweetened.

Many cocktails, including the Cosmopolitan, are made with cranberry juice.

Usually cranberries as fruit are cooked into a compote or jelly, known as cranberry sauce.

The berry is also used in baking (muffins, scones, cakes and breads).

In baking it is often combined with orange or orange zest.

Less commonly, innovative cooks use cranberries to add tartness to savory dishes such as soups and stews.

Fresh cranberries can be frozen at home, and will keep up to nine months;

they can be used directly in recipes without thawing.

Cranberry wine is made in some of the cranberry-growing regions of the United States and Canada from either whole cranberries,

cranberry juice or cranberry juice concentrate.

Potential health effects

Urinary Tract Infections

Two reviews of available research concluded that there is no evidence that cranberry compounds are effective in treating urinary tract infections.

Long-term tolerance is also an issue.

Nutrients

Cranberries, raw

Nutritional value per 100 g (3.5 oz)

Energy46 kcal

Carbohydrates 12.2 g Sugars4.04 g Dietary fiber4.6 g

Manganese(17%) 0.36 mg

Vitamin C(16%) 13.3 mg

Vitamin E(8%) 1.2 mg

Vitamin K(5%) 5.1 μg

Vitamin E(8%) 1.2 mg

Pantothenic acid (B5)(6%) 0.295 mg

Vitamin K(5%) 5.1 μg

Link to USDA Database entry

Phytochemicals

Raw cranberries are a source of polyphenols which are under active research for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents, such as in isolated prostate cancer cells.

Cranberry juice components are also being studied for possible effects on kidney stone formation.

Raw cranberries and cranberry juice are abundant food sources of polyphenols such as proanthocyanidins, flavonols and quercetin.

These compounds have shown possible activity as anti-cancer agents in vitro.

However, their effectiveness in humans is limited by poor absorption into cells and rapid excretion.

Cranberry tannins may interact with proteins and digestive enzymes,

α-amylase and glucoamylase, which in turn may affect starch hydrolysis.

An autumn 2004 caution from the Committee on Safety of Medicines,

the UK agency dealing with drug safety,

advised patients taking

warfarin혈액응고에관여하는프로트롬빈의농도를감소시켜항응고작용을나타내는물질

not to drink cranberry juice after adverse effects (such as increased incidence of bruising), resulting from the presence of salicylic acid native to polyphenol-rich plants such as the cranberry.

However, during 2006–08, several reviews of case reports and pilot studies failed to confirm this effect, collectively indicating no statistically significant interaction between daily consumption of 250 mL cranberry juice and warfarin in the general population.

A couple of possible cases of warfarin interaction with cranberry have been reported.

크랜베리 역사

크랜베리의 식물 이름, 산앵두 나무속의 oxycoccos는,

소가 좋아 것 같다 라는 소를 의미하는 라틴어 VACCA에서 왔다.

Oxycoccos는 식물의 날카로운 잎을 말한다.

원래 뜻은 소가 좋아하는 날카로운 잎이라는 뜻

영어 단어 크랜베리는 craneberry의 단축 버전인데,

크레인 새의 머리를 닮은 식물의 꽃에서 왔다.

크레인 새들은 가정을 만들고 습지에서 자라는 열매를 좋아한다.

캐나다에서 크랜베리는 아메리카 원주민 이름으로 불린다;

순례자들은 천연 방부제 (벤조산)을 인식하여 페미컨 (말린 고기 혼합물)에

크린베리를 혼합하는 법을 아메리카 인디언(크랜베리) 에 대해 배웠다.

크랜베리 소스는 1864 년 상트 페테르부르크의 포위 공격 중에 그랜트 장군을 통해 그림으로 왔다.

크랜베리 소스 최초의 상용 제품은 1912 년 미국의 "오션 스프레이 케이프 크랜베리 소스"였다.

농민기업과 합병한 오션 스프레이 기업은크랜베리로 유명해졌다.

Cranberry History

The smaller cranberry's botanical name, vaccinium oxycoccos, comes from the Latin vacca, meaning cow because cows seem to be fond of them.

Oxycoccos refers to the sharp leaves of the plant.

This variety is primarily known in Europe.

In North America, the large-berry variety is V. macrocarpon, from macro which means large, with oval leaves.

The English word cranberry is the shortened version of craneberry,

which came from the plant's flowers that dip down and resemble the head of a crane.

These birds are also fond of the berries which grow in bogs where cranes make their home.

In Canada, cranberries are often referred to by their Amerindian name,

The Pilgrims learned all about cranberries from the Native Americans, who recognized the natural preservative power (benzoic acid) in the berries and often mixed them into pemmican (dried meat mixture) to extend its shelf life.

Cranberry sauce came into the picture via General Ulysses S. Grant

who ordered it served to the troops during the seige of Petersburg in 1864.

Cranberry sauce was first commercially canned in 1912 by the Cape Cod Cranberry Company

which marketed the product as "Ocean Spray Cape Cod Cranberry Sauce."

A merger with other growers evolved into the well-known Ocean Spray corporation now famous for their cranberry

설정

트랙백

댓글

Raw cranberries are a source of polyphenols which are under active research for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents, such as in isolated prostate cancer cells.

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JuJube(Date) Medicinal use/
The fruits and seeds are used in Chinese and Korean traditional medicine, where they are believed to alleviate stress,
and traditionally for antifungal, antibacterial, antiulcer, anti-inflammatory, sedative,antispastic, antifertility/ contraception, hypotensive and antinephritic, cardiotonic, antioxidant, immunostimulant, and wound healing properties.
The fruit, being mucilaginous, is very soothing to the throat
and decoctions of jujube have often been used in pharmacy to treat sore throats.

Wine is an alcoholic beverage made from fermented grapes or other fruits.

The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients.

Yeast consumes the sugars in the grapes and converts them into alcohol and carbon dioxide.

Different varieties of grapes and strains of yeasts produce different styles of wine.

The well-known variations result from the very complex interactions between the biochemical development of the fruit, reactions involved in fermentation, terroir and subsequent appellation, along with human intervention in the overall process.

Wines made from produce besides grapes are usually named after the product from which they are produced (for example, rice wine, pomegranate wine, apple wine and elderberry wine) and are generically called fruit wine.

The term "wine" can also refer to starch-fermented or fortified beverages having higher alcohol content, such as barley wine,

huangjiu, or sake.

Wine has a rich history dating back thousands of years,

with the earliest production so far discovered having occurred c. 6000 BC in Georgia.

It had reached the Balkans 4500 BC and was consumed and celebrated in ancient Greece and Rome.

History of wine

Archaeological evidence has established the earliest-known production of wine from fermenting grapes during the late Neolithic or early Chalcolithic in the Caucasus and the northern edge of the Middle East.

In medieval Europe, the Roman Catholic Church supported wine because the clergy required it for the Mass.

Monks in France made wine for years, aging it in caves.

List of grape varieties

Wine is usually made from one or more varieties of the European species

Vitis vinifera, such as Pinot noir, Chardonnay, Cabernet Sauvignon,

Gamay and Merlot.

When one of these varieties is used as the predominant grape (usually defined by law as minimums of 75% to 85%),

the result is a "varietal".

Blended wines are not considered inferior to varietal wines,

some of the world's most highly regarded wines, from regions like Bordeaux and the Rhone Valley, are blended from different grape varieties.

Wine can also be made from other species of grape or from hybrids, created by the genetic crossing of two species.

V. labrusca (of which the Concord grape is a cultivar), V. aestivalis, V. ruprestris, V. rotundifolia and V. riparia are native North American grapes usually grown to eat fresh or for grape juice, jam, or jelly, and only occasionally made into wine.

Hybridization is different from grafting.

Most of the world's vineyards are planted with European V. vinifera vines that have been grafted onto North American species' rootstock, a common practice due to their resistance to phylloxera, a root louse that eventually kills the vine.

In the late 19th century, most of Europe's vineyards (excluding some of the driest in the south) were devastated by the infestation, leading to widespread vine deaths and eventual replanting. Grafting is done in every wine-producing region in the world except in Argentina, the Canary Islands and Chile—the only places not yet exposed to the insect.

In the context of wine production, terroir is a concept that encompasses the varieties of grapes used, elevation and shape of the vineyard, type and chemistry of soil, climate and seasonal conditions, and the local yeast cultures.

The range of possible combinations of these factors can result in great differences among wines, influencing the fermentation, finishing, and aging processes as well. Many wineries use growing and production methods that preserve or accentuate the aroma and taste influences of their unique terroir.

However, flavor differences are less desirable for producers of mass-market table wine or other cheaper wines,

where consistency takes precedence.

Such producers try to minimize differences in sources of grapes through production techniques such as micro-oxygenation, tannin filtration, cross-flow filtration, thin-film evaporation, and spinning cones.

Nopal (from the Nahuatl word nohpalli /noʔˈpalːi/ for the pads) (also known as the Prickly Pear cactus) is from the Opuntia family, subfamily Opuntioideae.

There are approximately one hundred and fourteen known species endemic to Mexico. They are particularly common in their native Mexico where the plant is a common ingredient in numerous Mexican cuisine dishes in which it can be eaten raw or cooked.

It can be used in marmalades, soups stews and salads, as well as being used for traditional medicine or as fodder for animals.

Farmed nopales are most often of the species Opuntia ficus-indica, although the pads of almost all Opuntia species are edible. The other part of the nopal cactus that is edible is the fruit called the tuna or more commonly known in English as Prickly Pear.

Nopales are generally sold fresh in Mexico.

In more recent years, bottled or canned versions are available mostly for export.

Less often dried versions are available.

Used to prepare nopalitos, they have a light, slightly tart flavor, like green beans, and a crisp, mucilaginous texture.

In most recipes, the mucilaginous liquid they contain is sometimes included in the cooking. They are at their most tender and juicy in the spring.

Nopales are most commonly used in Mexican cuisine in dishes such as huevos con nopales (eggs with nopal), carne con nopales (meat with nopal), tacos de nopales, or simply on their own or in salads with queso panela (panela cheese).

Nutrient

Per US cup serving, nopal fruit provides 13% of the Daily Value for vitamin C and the minerals magnesium (11%) and calcium (14%), and is an excellent source of manganese (20%), with nutrient content improving as the plant matures.

Its calcium may not be biologically available because it is present as calcium oxalate, a non-absorbable complex in the intestine.

Research for potential health effects

Dietary nopales is under preliminary research for how it may affect the glycemic index

Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae.

They are herbaceous perennials growing from short, thick rhizomes.

They have large leaves that are somewhat triangular, with long fleshy petioles.

They have small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.

In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant's leaf stalks are cooked with sugar and used in pies and other desserts.

A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.

Rhubarb is usually considered a vegetable.

In the United States, however, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties.

A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.

Hothouse rhubarb is usually brighter red, more tender and sweeter-tasting than outdoor rhubarb.

In temperate climates, rhubarb is one of the first food plants harvested, usually in mid- to late spring (April/May in the Northern Hemisphere, October/November in the Southern Hemisphere, and the season for field-grown plants lasts until September.

In the northwestern US states of Oregon and Washington, there are typically two harvests, from late April to May and from late June into July.

Rhubarb is ready to consume as soon as harvested, and freshly cut stalks are firm and glossy.

The plant grows from the root at the return of warm weather.

Rhubarb thrives in areas of direct sunlight and can successfully be planted in containers if they are large enough to accommodate a season's growth.

Rhubarb damaged by severe cold should not be eaten, as it may be high in oxalic acid, which migrates from the leaves and can cause illness.

The colour of rhubarb stalks can vary from the commonly associated crimson red, through speckled light pink, to simply light green.

Rhubarb stalks are poetically described as "crimson stalks".

The colour results from the presence of anthocyanins, and varies according to both rhubarb variety and production technique.

The colour is not related to its suitability for cooking:

The green-stalked rhubarb is more robust and has a higher yield,

but the red-coloured stalks are much more popular with consumers.

The term "rhubarb" is a combination of the Ancient Greek rha and barbarum; rha refers both to the plant and to the River Volga.

Rhubarb first came to the United States in the 1820s, entering the country in Maine and Massachusetts and moving westwards with the European American settlers.

A homemade rhubarb pie

Rhubarb is grown primarily for its fleshy stalks, technically known as petioles.

The use of rhubarb stems as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available to common people, and reaching a peak between the 20th century's two world wars.

Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savory dishes or pickled.

Rhubarb can be dehydrated and infused with fruit juice.

In most cases, it is infused with strawberry juice to mimic

the popular strawberry rhubarb pie.

Rhubarb root produces a rich brown dye similar to walnut husks.

It is used in northern regions where walnut trees do not survive.

For cooking, the stalks are often cut into 1 inch (2.5 cm) pieces and stewed (boiled in water).

It is necessary only to barely cover the stalks with water, as rhubarb stalks contain a great deal of water on their own; 1⁄2 to 3⁄4 cup of sugar is added for each pound of rhubarb.

Spices such as cinnamon and/or nutmeg can be added to taste.

Sometimes a tablespoon of lime juice or lemon juice is added.

The sliced stalks are boiled until soft. An alternative method is to simmer slowly without adding water,

letting the rhubarb cook in its own juice.

Strawberry rhubarb, dried

At this stage, either alone or cooked with strawberries or apples as a sweetener,

or with stem or root ginger, rhubarb can be used to make jam.

Other fruits, with the addition of pectin (or using sugar with pectin already added),

can be added to rhubarb to make a variety of jams.

A sauce (to which dried fruit can be added near the end) can be made by cooking further, until the sauce is

mostly smooth and the remaining discrete stalks can easily be pierced with a fork,

yielding a smooth tart-sweet sauce with a flavor similar to sweet and sour sauce.

This sauce, rhubarb sauce, is analogous to applesauce.

Like applesauce, it is usually stored in the refrigerator and eaten cold.

The sauce, after cornstarch mixed with water has been added to thicken it,

may be used as filling for rhubarb pie, tarts, and crumbles.

Sometimes stewed strawberries are mixed with the rhubarb to make strawberry-rhubarb pie.

This common use has led to the slang term for rhubarb, pie plant, by which name it was more commonly known in the United States in the late 19th century. In her novella The First Four Years, American author Laura Ingalls Wilder refers to rhubarb as "pie plant".

It can also be used to make a fruit wine.

In former days, a common and affordable sweet for children in parts of the United Kingdom and Sweden was a tender stick of rhubarb, dipped in sugar. It is still eaten this way in western Finland and Norway, Iceland and some other parts of the world. In Chile, Chilean rhubarb, which is only very distantly related, is sold on the street with salt or dried chili pepper, not sugar.

Medicine

In traditional Chinese medicine, rhubarb roots have been used as a laxative for several thousand years.

Rhubarb also appears in medieval Arabic and European prescriptions.

Chemistry

The roots and stems are rich in anthraquinones, such as emodin and rhein.

These substances are cathartic and laxative, explaining the sporadic use of rhubarb as a dieting aid.

The anthraquinone compounds have been separated from powdered rhubarb root for medicinal purposes.

It also contains the flavanol glucosides (+)-catechin-5-O-glucoside and (-)-catechin-7-O-glucoside.

Toxicity

Rhubarb flower

Rhubarb leaves contain poisonous substances, including oxalic acid,

which is a nephrotoxic and corrosive acid that is present in many plants.

Rhubarb damaged by severe cold should not be eaten, as it may be high in oxalic acid,

which migrates from the leaves and can cause illness.

Q

Avoid Vegetables with Oxalic Acid?

I've heard that spinach, as well as some other vegetables contain significant amounts of oxalic acid, which can interfere with absorption of some minerals.

What you think about the oxalic acid issue?

A

Answer (Published 1/28/2008)

Oxalic acid is a natural product found in spinach and some other plant foods including rhubarb. (Levels are so high in rhubarb leaves that we don't eat them - they're poisonous).

It imparts a sharp taste to beet greens and chard that I don't like,

especially in older leaves.

Concentrations of oxalic acid are pretty low in most plants and plant-based foods, but there's enough

in spinach, chard and beet greens to interfere with the absorption of the calcium these plants also contain.

For example, although the calcium content of spinach is 115 mg per half cup cooked, because of the interference of oxalic acid, you would have to eat more than 16 cups of raw or more than eight cups of cooked spinach to get the amount of calcium available in one cup of yogurt.

However, the oxalic acid in vegetables is broken down in cooking.

It doesn't interfere with the absorption of calcium present in other foods,

cheese for instance, that you might eat at the same time.

Calcium is available from many other food sources - in addition to yogurt,

cheese and milk, it is also found in a wide variety of fortified foods including orange juice, soy milk and cereals.

I certainly wouldn't avoid spinach or other leafy greens because of the oxalic acid effect. Spinach has a lot to offer nutritionally: it's an excellent source of folic acid, potassium and magnesium, as well as vitamin K, carotenes, vitamin C and lutein, important for healthy eyes.

As far as calcium is concerned,

I recommend that women aim for a total daily calcium intake of 1,000-1,200 mg per day from all sources,

including supplements of 500 to 700 mg of calcium citrate in two divided doses taken with meals.

For men, I now suggest aiming for 500 mg from all sources, and unless they are getting almost no calcium from food,

men should not supplement with calcium – high intake has been linked to an increased risk of prostate cancer.

While the oxalic acid content of rhubarb leaves can vary, a typical value is about 0.5%,

so a rather unlikely 5 kg of the extremely sour leaves would have to be consumed to reach an LD50 of oxalic acid.

Cooking the leaves with soda can make them more poisonous by producing soluble oxalates.

However, the leaves are believed to also contain an additional, unidentified toxin,

which might be an anthraquinone glycoside (also known as senna glycosides).

In the petioles (stalks), the amount of oxalic acid is much lower, only about 2-2.5% of the total acidity,

which is dominated by malic acid.

Pests

The rhubarb curculio, Lixus concavus, is a weevil.

Rhubarb is a host, damage being visible mainly on the leaves and stalks,

with gummosis and oval or circular feeding and/or egg-laying sites.

Hungry wildlife may dig up and eat rhubarb roots in the spring,

as stored starches are turned to sugars for new foliage growth.

"Rhubarb rhubarb"

Main article: Walla

In British theatre and early radio drama, the words "rhubarb rhubarb" were repeated for the effect of unintelligible conversation in the background.

This usage lent its title to the 1969 film Rhubarb and its 1980 remake Rhubarb Rhubarb.

What Oxalic Acid Is

Oxalic acid is, of course, a chemical substance. At high concentrations, it is a dangerous poison, but such immediately toxic levels are not found in foodstuffs but rather in manufactures, such as some bleaches, some anti-rust products, and some metal cleaners (among other things).

It is also a naturally occurring component of plants, and is found in relatively high levels in dark-green leafy foods

(relatively high, though, is just that).

The chemical formula for oxalic acid is C2O2(OH)2. An acid (from the Latin acidus, meaning "sour") is typically a corrosive substance with a sharp, sour taste (but tasting an acid can be extremely dangerous, depending on its strength). Acids can range from very mild to very strong, and a given type of acid can be made weaker by diluting it (with, for example, water).

Oxalic acid is inherently a strong acid: it is about 3,000 times stronger than acetic acid, which is the chemical name for the acid in ordinary vinegar (usually sold as around a 5% solution of acetic acid).

Oxalic acid is so strong that it is widely used industrially for bleaching and heavy-duty cleaning, notably for rust removal.

If oxalic acid is not heavily diluted--as it is in plants--it is quite dangerous to humans, being both toxic and corrosive.

The effects of oxalic acid in the human body, when ingested in foods, flow from its ability to combine chemically with certain metals commonly found in--and important to--the human body, such as magnesium and calcium. When oxalic acid combines with such metals, the result is, in chemical terms, a "salt" (table salt is just one specimen of the general class of salts); those oxalic-acid+metal salts are called oxalates.

Since oxalic acid is not (so far as is known today) a useful nutrient, it is--like all such unneeded components of diet--processed by the body to a convenient form, those oxalates, and that byproduct is then eventually excreted--in this case, in the urine.

Assessing Oxalic-Acid Risks

The potential problems with oxalates in the human body are two. First, they mean that the metal in them--say calcium--has been made unavailable to the body; if a large amount of oxalic acid is ingested, the oxalates formed mean that the body is being to some degree deprived of certain essential nutrients. For normal, healthy persons, that risk is nearly trivial provided that great amounts of oxalic acid are not consumed on a continuing, long-term basis. The second effect is not chemical but mechanical: the crystals of oxalate, very small but very sharp, can be large enough to irritate the body. The chiefest and most famous example of this is kidney stones--probably 80% of kidney stones derive from calcium oxalate.

The extent to which foods high in oxalic acid are a potential health problem varies from person to person. Individuals with especial vulnerability to oxalates--notably those with kidney disorders, gout, rheumatoid arthritis, or certain forms of chronic vulvar pain (vulvodynia)--need to be careful about their intake of oxalic acid. Normally healthy people probably do not, unless, as noted before, they are consuming unusually large amounts of oxalic acid on a long-term continuing basis.

Despite the plethora of articles on the web, there is little hard data--many references are either from inherently unreliable sources, or seem to be parroting material they scarcely understand. Here is what we have gleaned.

The only foodstuff that contains oxalic acid at concentrations high enough to be an actual toxicity risk is the leaves--not the stalks, which is what one normally eats--of the rhubarb plant.

(And you'd need to eat an estimated eleven pounds of rhubarb leaves at one sitting for a lethal dose, though you'd be pretty sick with rather less.)

For just about every other foodstuff, the risk--if any--is not immediate toxicity but a contribution to the development of oxalate crystals.

Nutrient Deprivation

Some have argued that by readily combining with calcium, oxalic acid in the diet reduces one's effective intake of dietary calcium. That is true, but the size of the effect is, for anyone getting decent nourishment, not meaningful.

Nor need one be afraid to boost one's calcium intake.

The belief that high calcium intake aggravates the formation of kidney or bladder stones has now been pretty well discarded,

with studies showing that even intakes well above 2 g/day do not participate in stone formation in persons who do not otherwise have a stone problem. In fact, some studies suggest that calcium-loading (as by drinking milk) when ingesting foods high in oxalic acid helps the body to better absorb and dispose of the oxalic acid.

Further, getting decent amounts of potassium in one's diet will also minimize the effects of calcium participation in stone formation for those who do have a problem. Worth noting in this connection is that magnesium improves the absorption of ingested calcium, so making sure to maintain a proper dietary balance of the two (often given as 2:1 calcium:magnesium) is also important.

Stones and Gout

It is now generally believed that the normal human body can dispose of oxalic acid at even relatively high dietary quantities without trouble; though it is very poorly absorbed (having no metabolic use), it is readily enough excreted. Trouble comes only to those unfortunate enough to have one or another condition--usually genetic in origin--that impairs, to a greater or lesser degree, their bodies' ability to process oxalic acid. (Though sometimes stones and gout are not related to oxalic acid at all.) For those folk, oxalic acid is not the cause of their problems, but it is the raw material for it, and they do indeed need to regulate their intake of it, just as diabetics need to monitor their sugar intake despite sugar normally being a harmless substance.

Those with a need for caution include sufferers from kidney disorders and kidney stones, gout, rheumatoid arthritis, and certain forms of chronic vulvar pain (vulvodynia).

(Gout is a painful condition caused by crystals, such as oxalates, being deposited in the extremities, typically the feet; it is thus clearly related to kidney- and bladder-stone conditions.)

Umeboshi are often eaten as snacks; in the United States, many Japanese grocery stores stock them.

Eating umeboshi in Japan is the equivalent of the English expression "an apple a day".

Health

This Japanese style traditional pickle is considered good for digestion, prevention of nausea, and for systemic toxicity, including hangovers. Green ume extract is even used as a tonic in Japan.

The citric acid is claimed to act as an antibacterial, help to increase saliva production and assist in the digestion of rice. Additionally, umeboshi is claimed to combat fatigue (historically given as part of a samurai's field ration)

and protect against aging.

Nutrition facts[edit]

Umeboshi per 100 g contains elements as follows.

Calories 33 kcal

Protein 0.9 g

Fat 0.2 g

Carbohydrate 10.5 g

Sodium 8700 mg

Potassium 440 mg

Manganese 0.23 mg

VitaminA 7 μg

VitaminB1 0.02 mg

VitaminB2 0.01 mg

Cholesterol 0 mg

Dietary fiber 3.6 g

Salt 22.1 g

Similar foods

The umeboshi style of pickling is common in Japan and is similar in style to other

Asian preserved pickling techniques found in China, Vietnam, and Korea.

In Vietnam, a very similar variety of pickled ume is called xí muội or ô mai.

In Mexico, it is known as chamoy and is usually made with apricot or tamarind and a mix of salt and dry chili.

Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

Sweet glutinous rice; flavored with coconut, then served with sliced mango as a dessert.

Southeast Asia, mangoes are pickled with fish sauce and rice vinegar.

Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Nutritional value per 100 g (3.5 oz)

Energy250 kJ (60 kcal)

Carbohydrates

beta-carotene

lutein zeaxanthin

Vitamin B6

Folate (B9)

Vitamin C

Vitamin E

Mango peel and pulp contain other compounds,

such as pigment carotenoids and polyphenols, and omega-3 and -6 polyunsaturated fatty acids.

including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthonoid, mangiferin, which are under preliminary research for their potential to counteract various disease processes.

The mango triterpene, lupeol, is an effective inhibitor in laboratory models of prostate and skin cancers.

An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro[39] and on blood parameters of elderly humans.

The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cattle fed mango leaves;

A halved lemon dipped in salt or baking powder is used to brighten copper cookware.

The acid dissolves the tarnish and the abrasives assist the cleaning.

As a sanitary kitchen deodorizer the juice can deodorize, remove grease, bleach stains, and disinfect; when mixed with baking soda, it removes stains from plastic food storage containers.

The oil of the lemon's peel also has various uses.

It is used as a wood cleaner and polish, where its solvent property is employed to dissolve old wax, fingerprints, and grime.

Lemon oil and orange oil are also used as a nontoxic insecticide treatment.

The lemon (Citrus × limon) is a small evergreen tree native to Asia.

The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade.

It is used in marinades for fish, where its acid neutralizes amines

in fish by converting them into non-volatile ammonium salts, and meat,

The most common American variety is the result of crossbreeding the wild Virginia strawberry and a Chilean variety.

This has produced a hardy berry that is able to withstand both shipping and storage.

More flavorful, is the European Alpine strawberry -- tiny exquisitely sweet wild strawberries of

France known as fraises des bois.

They are considered to be the "queen of strawberries."

Strawberries vary in size, shape and color (some are off-white or yellowish).

In general, the flavor of the smaller berries is better than the larger varieties since the latter are often watery.

The strawberry probably got its name originally from the Anglo-Saxon word streawberige, which means “spreading berry.”

plural: strawberries

Ingredient

Nutrition Facts Calculated for 1 medium (1-1/4" dia)

Calories 3 Calories from Fat 0 (8%)

Potassium 18mg, Carbohydrate 0.9g,

Dietary Fiber 0.2g

Sugars 0.2g

Protein 0.1g

One cup (236 g) of strawberries contains approximately 45 kilo-calories and is an excellent source of vitamin C and flavonoids.

This fruit is very low in saturated fat, cholesterol and sodium.

It is also a good source of folate and potassium, and a very good source of dietary fiber, and manganese

One serving of about eight strawberries provides more vitamin C than an orange. The strawberry is among the top 20 fruits in antioxidant capacity.

Strawberries contain fisetin, an antioxidant that has been studied in relation to Alzheimer's disease and to kidney failure resulting from diabetes.

Strawberries are the fruit that contains the highest amount of this antioxidant.

Fisetin lessens the complications of diabetes.

Strawberries can also help with heart disease and strokes.

Strawberries have a dark skin that has many antioxidants that help with heart disease.

Strawberry leaves are diuretic and astringent. They can be used to treat dysentery, diarrhea, sore throats, burns, scrapes, gout, arthritis and rheumatism.

the leaves of strawberry plants can be used to brew various teas, and their nutrients can be extracted and combined with other ingredients in nutritional tablets meant to promote overall health and digestive function.

Typically, strawberry leaves are dried, and used either whole or in fragments with some stem and flower particles.

Strawberry leaves are primarily used to relieve gastrointestinal distress and joint pain; they also contain essential minerals and vitamins that may offer a wide range of benefits.

Interested in losing weight?

Digestive Effects

Strawberry leaf tea is most commonly used to improve digestion and balance the acids and bases throughout your digestive tract to relieve symptoms of gastrointestinal distress. Strawberry leaves contain tannins, bio-molecules that bind to proteins, amino acids, alkaloids and other compounds with a low pH that may place excess stress on your digestive system. Strawberry leaves may help alleviate an upset stomach, and reduce symptoms of nausea, bloating, stomach cramps and diarrhea.

Compounds found in strawberry leaves, such as the natural diuretic caffeic acid, may help pull water out of your joints, which can alleviate pain and swelling associated with conditions such as arthritis and rheumatism.

Beneficial Minerals and Vitamins

Strawberry leaves contain trace minerals and vitamins, such as iron, calcium and vitamin C, that are important for the health and maintenance of many different body functions. The University of Maryland Medical Center, UMMC, says iron can improve red blood cell and hemoglobin production, helping treat anemia. UMMC also states that calcium helps support bone health and can prevent osteoporosis. Strawberry leaves also contain high amounts of vitamin C, or ascorbic acid, which acts as a powerful antioxidant in your body. Professor Melvin H. Williams, in his book "Nutrition for Health, Fitness, and Sport," says vitamin C neutralizes the effects of free radicals and other potentially harmful toxins throughout your body, boosting your immune system and strengthening your ability to fight off infection and illness.

Precautions

Some important precautions must be taken with tea or capsules containing strawberry leaves or strawberry leaf extract. If you are allergic to strawberries, you may also experience a potentially severe allergic reaction to strawberry leaves, or the tannins and other compounds extracted from them.

Signs of an allergic reaction to strawberry leaves include swelling of your face and neck, difficulty breathing, and the appearance of a skin rash or hives.

Season: April - June

How to select: Choose brightly colored, plump berries that still have their green caps attached and which are uniform in size. Avoid soft, shriveled or moldy berries.

How to store: Do not wash strawberries until ready to use.

Store (prefereably in a single layer on a paper towel) in a moistureproof contained in the refrigerator for 2-3 days.

A fruit about the size of a large orange with a thin leathery skin or rind that is typically yellow overlaid with a light or deep pink or rich red. The interior is separated by bitter cream-colored membranes backed with hundreds of seeds. The tiny edible seeds are surrounded by a translucent, bright-red pulp that has a sweet-tart flavor. The juicy, sweet seeds are eaten on their own, used as a garnish, or squeezed to yield a juice. Grenadine, a reduced juice from fresh pomegranate seeds, is common in Northern India not only for desserts, but also to marinate meat; due to its content of proteolytic enzymes,it acts as a meat tenderizer.

How to select: Choose fruit with a bright color and blemish-free skin. The ripe fruit makes a metallic sound when tapped.

How to store: The fruits improve in storage, becoming juicier and more flavorful. Refrigerate for up to 2 months or store in a cool, dark place for up to 1 month.

How to prepare: Can be eaten out of hand by deeply scoring several times vertically and then breaking it apart. The clusters of juice sacs are removed out and eaten. The sacs also make an attractive garnish when sprinkled on various dishes. To juice: Remove the sacs and put through a basket press or extract the juice by reaming the halved fruit on an ordinary orange juice squeezer.

In the Indian the pomegranate has extensively been used as a source of traditional remedies for thousands of years.

The rind of the fruit and the bark of the pomegranate tree is used as a traditional remedy

against diarrhea, dysentery and intestinal parasites.

The seeds and juice are considered a tonic for the heart and throat.

Thus Pomegranate is considered a healthful counterbalance to a diet high in sweet-fatty (kapha or earth) components.

Especially when sweet, pomegranate fruit is nourishing for particularly the hemopoietic system, and is known as a blood builder. The astringent qualities of the flower juice, rind and tree bark are considered valuable for a variety of purposes, such as stopping nose bleeds and gum bleeds, toning skin, (after blending with mustard oil) firming-up sagging breasts and treating hemorrhoids.

Pomegranate juice (of specific fruit strains) is also used as eyedrops as it is believed to slow the development of cataracts.

Health Benefits/

Juice of the pomegranate may be effective in reducing heart disease risk factors,

consumption of pomegranate juice for two weeks was shown to reduce systolic blood pressure by inhibiting serum angiotensin-converting enzyme.

Juice consumption may also inhibit viral infections while pomegranate extracts have antibacterial effects against dental plaque.

especially for putative antioxidant health benefits.

Pomegranate arils provide 12% of the Daily Value (DV) for vitamin C and 16% DV for vitamin K per 100 g serving, and contain polyphenols, such as ellagitannins and flavonoids.

Pomegranate arils are excellent sources of dietary fiber which is entirely contained in the edible seeds.

People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber and micronutrients.

The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins called ellagitannins formed when ellagic acid binds with a carbohydrate.

Pomegranate ellagitannins are tannins with free-radical scavenging properties in laboratory experiments and with potential human effects and absorbed into the human body and may have dietary value as antioxidants, but conclusive proof of efficacy in humans has not been shown.

During intestinal metabolism by bacteria, ellagitannins are converted to urolithins, which have unknown biological activity in vivo.

Other phenolics include catechins, anthocyanins, cyanidin etc..

Many food and dietary supplement makers use pomegranate phenolic extracts as ingredients in their products instead of the juice.

ingested ellagic acid from pomegranate juice does not accumulate in the blood in significant quantities and is rapidly excreted.

Accordingly, ellagic acid from pomegranate juice does not appear to be biologically important in vivo.